Striking black pasta in a silky cream sauce with white wine, garlic, and Parmesan. Ready in 35 minutes for an elegant dining experience.
# List of ingredients:
→ Squid Ink Pasta
01 - 14 oz squid ink pasta, dried or fresh
→ Cream Sauce
02 - 2 tbsp unsalted butter
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 5 fl oz dry white wine
06 - 1 cup heavy cream
07 - 1 tsp lemon zest
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 1.75 oz grated Parmigiano-Reggiano
10 - 1 tbsp chives, finely chopped
11 - Lemon wedges, optional
# How to make it:
01 - Bring a large pot of salted water to a rolling boil. Cook the squid ink pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining thoroughly.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced shallot and sauté for 2–3 minutes until translucent and fragrant.
03 - Stir in minced garlic and cook for 30 seconds until aromatic, being careful not to brown or burn.
04 - Pour in dry white wine and simmer for 2–3 minutes, allowing alcohol to evaporate and liquid to reduce by approximately half.
05 - Reduce heat to low setting. Pour in heavy cream and add lemon zest. Simmer gently for 2–3 minutes, stirring constantly until sauce thickens enough to coat the back of a spoon. Season generously with salt and pepper.
06 - Transfer drained pasta directly into the cream sauce. Toss vigorously to coat each strand completely. If sauce appears too thick, incorporate reserved pasta water one tablespoon at a time until achieving silky, glossy consistency.
07 - Remove from heat immediately. Serve piping hot, generously topped with grated Parmigiano-Reggiano, fresh chives, and lemon wedges on the side for bright acidity.
